Chicken and Noodle Soup (Printable)

Tender chicken and egg noodles in a savory vegetable broth for cozy comfort.

# What You Need:

→ Chicken & Broth

01 - 1.5 lbs bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables & Aromatics

03 - 1 large yellow onion, diced
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 2 bay leaves
08 - 0.5 teaspoon dried thyme
09 - 0.25 teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Noodles

11 - 6 oz wide egg noodles

→ Finishing Touches

12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh lemon juice, optional

# How-To:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
02 - Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25-30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot. Shred the meat using two forks and discard any bones.
04 - Return shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add egg noodles and cook for 8-10 minutes or until the noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Insider Tips:

01 -
  • The broth develops this incredible depth that store-bought versions can never match—I discovered the secret is simmering the chicken with bones still in.
  • Its practically two comforts in one—a project that soothes the cook with its gentle rhythms, then delivers a bowl of warmth that seems to heal from the inside out.
02 -
  • Never rush the initial simmering—I once tried to speed up this recipe by boiling everything rapidly and ended up with tough chicken and a cloudy, less flavorful broth.
  • If making ahead, store the cooked noodles separately from the broth or they'll absorb too much liquid and become mushy by the next day.
03 -
  • Save Parmesan rinds in your freezer and toss one into the simmering broth for an incredible depth of flavor without adding any obvious cheese taste.
  • For the clearest, most beautiful broth, resist the urge to stir during the initial simmering phase—movement disturbs the natural clarification process.
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